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This image showcases a vibrant Southwest Chicken Bowl filled with chipotle-seasoned chicken, fluffy rice, sautéed vegetables, and a zesty cilantro lime crema, beautifully garnished with avocado and tortilla strips, making it an enticing and nutritious meal.

Southwest Chicken Bowl Recipe

Southwest Chicken Bowls are packed with flavorful, wholesome ingredients, including chipotle-seasoned chicken, colorful sautéed veggies, fluffy rice, and a zesty cilantro lime crema. They're perfect for meal prep and offer a nutritious, delicious meal that's ready in no time!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 7
Calories 365 kcal

Ingredients
  

  • 1 Tbsp Olive oil
  • 1 small Yellow onion diced
  • 1 Red bell pepper diced
  • 1 yellow Bell pepper diced
  • 1 Poblano chili diced
  • 3-4 cloves Garlic minced
  • 1 cup Basmati white rice
  • 2 cups Chicken broth
  • 1 cup Salsa
  • 1 can 15 oz Black beans, drained and rinsed
  • Seasonings: 1 tsp chili powder 1 tsp ground cumin, 1 tsp kosher salt, ¾ tsp coriander, ½ tsp oregano, pinch of cayenne and black pepper
  • 2 cups Cooked diced chicken
  • Juice of 1 lime
  • ¼ cup fresh Cilantro chopped
  • 1 cup Yellow corn
  • 1 cup Mexican cheese blend shredded
  • Optional garnishes: cilantro lime, tortilla strips, sour cream, avocado

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Sauté onion, bell peppers, and poblano pepper until softened (4-5 minutes). Add garlic and cook until fragrant (about 30 seconds).
    This image shows a large skillet with diced yellow onion, red bell pepper, yellow bell pepper, and poblano chili sautéing in olive oil over medium heat, creating a colorful and aromatic base for the Southwest Chicken Bowl.
  • Stir in rice to coat the grains. Add chicken broth, salsa, black beans, and seasonings. Mix well.
    This image shows minced garlic being added to the skillet along with fluffy basmati rice, stirring to coat the grains with the flavorful sautéed vegetables in preparation for the Southwest Chicken Bowl.
  • Bring to a gentle boil, then cover and reduce heat to low. Simmer for 25 minutes or until rice is cooked. Fluff with a fork.
    This image shows the mixture of chicken broth, salsa, black beans, and seasonings bubbling gently in the skillet, covered to simmer for 25 minutes until the rice is perfectly cooked and infused with flavors.
  • Stir in cooked chicken, lime juice, cilantro, and corn. Top with cheese, cover, and let it melt (2-3 minutes).
    This image shows the addition of cooked diced chicken, fresh lime juice, chopped cilantro, and yellow corn being stirred into the rice mixture in the skillet, creating a colorful and hearty Southwest Chicken Bowl.
  • Serve in bowls with optional garnishes like cilantro, lime, tortilla strips, sour cream, or avocado.
    This image shows a beautifully plated Southwest Chicken Bowl filled with the flavorful rice mixture, topped with melted Mexican cheese blend, garnished with fresh cilantro, lime wedges, tortilla strips, sour cream, and slices of avocado, ready to be enjoyed.

Notes

  • Store leftovers in an airtight container in the fridge for 3-4 days.
  • Rotisserie chicken works great for this recipe.
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